Hyderabadi Green Paneer Curry

Steps

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1. 1
   Heat a little oil in a pan and roast the paneer cubes over medium heat, stirring constantly so they brown evenly to a light golden colour. Use fresh paneer for the best texture.
   ▶ ≈0:21
2. 2
   Soak the roasted paneer in warm water to keep it soft and juicy while removing excess oil.
   ▶ ≈0:33
3. 3
   In the same oil, sauté the onions until soft, then add ginger, garlic, chili and cashews. Cook everything until the onions turn golden brown — the cashews naturally thicken and enrich the gravy.
   ▶ ≈0:42
4. 4
   Add the spinach and sauté just until it wilts — avoid overcooking or the colour will turn dull.
   ▶ ≈0:59
5. 5
   Let the mixture cool completely, then transfer to a blender with a handful of mint and coriander leaves — the secret to Hyderabadi paneer's flavour. Blend with a little water into a smooth paste.
   ▶ ≈1:07
6. 6
   Prepare the curd mixture: whisk masala powder into a cup of curd until smooth and lump-free. Mixing the spices in beforehand prevents the curd from splitting during cooking.
   ▶ ≈1:20
7. 7
   Heat oil in a large pan and sauté cumin seeds until aromatic.
   ▶ ≈1:36
8. 8
   Add the prepared green paste and cook it thoroughly — this step is crucial, otherwise the mint and coriander will leave a raw, unpleasant flavour in the curry.
   ▶ ≈1:42
9. 9
   Once the oil starts to separate, add the curd mixture and stir continuously to create a silky, smooth and creamy gravy.
   ▶ ≈1:53
10. 10
    Once the gravy is well cooked, add salt, cream, and the roasted paneer (drained of excess water). Simmer for about two minutes to let the paneer absorb the flavours.
    ▶ ≈2:01
11. 11
    Finish by drizzling a little extra cream on top as garnish, completing this rich and richly flavoured Hyderabadi paneer curry.
    ▶ ≈2:31